Enter– these cake-y, pumpkin almond butter cookies with chocolate chips and toasted pecans. The kicker… no flour or even flour substitutes! Seriously. Just combine a handful of ingredients in a single bowl and you, too, will arrive at these special little treats.
Thank you, @kosmakitchen for this amazing recipe!
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Pumpkin Almond Butter Cookies
Yield:About 12 cookies
Prep time: Approx. 15 minutes
Total Time : 45 minutes
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List of Ingredients
3/4 c pumpkin puree
2/3 c almond butter
1/3 c coconut sugar
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 c dark chocolate chips
1/4 c pecan halves
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Directions
1. Simply preheat the oven to 365F.
2. Combine the first seven ingredients in a large bowl and stir until incorporated. Mix in the dark chocolate and pecans.
3.On a silicone lined baking sheet, spoon on ~2T cookies. The batter will be quite liquid-y but they will firm up. Just leave a little room between them.
4.Bake for 15 minutes or 12-18 minutes or until browned but not burned
5.. Remove from the oven and let them cool down, they will become crispier when they are cool. Enjoy!
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Did you make this recipe?
Tag @ranchopecana on Instagram and hashtag it #PecanCravers
